Peach Millefeuille with Hazelnuts
6 servings
40 minutes
The most complicated-looking dessert in our selection. But it's very easy to make. The dough is ready-made or store-bought. The cream is prepared separately, which is then layered with this dough. The recipe was shared with us by Viktor Gusev , chef of the Teni neo-bistro.
1
Roll out the puff pastry as thin as possible.
- Unyeasted puff pastry: 400 g
2
Line the baking tray with parchment paper and press the dough onto it. Bake in a preheated oven at 180 degrees for 15 minutes.
3
Separate the peaches from the pits.
- Peaches: 800 g
4
Sauté peaches with sugar in a pan for about 5 minutes.
- Peaches: 800 g
- Muscovado sugar: 100 g
5
Add cream and reduce it by a third.
- Whipping cream 33%: 400 ml
6
Place the cooled peaches in a blender container, blend with cream cheese and vanilla.
- Peaches: 800 g
- Cream cheese (curd cheese spread): 200 g
- Vanilla: 4 g
7
Then cook the cream with egg yolks in a water bath until thickened.
- Egg yolk: 8 pieces
8
Blend yogurt with leftover peach, powdered sugar, and lemon juice.
- Plain (natural) yoghurt: 200 g
- Peaches: 800 g
- Icing sugar: 80 g
- Lemon juice: 40 ml
9
Chop the hazelnuts finely.
- Hazelnut: 60 g
10
Place the dough on a plate, add custard, drizzle with yogurt, and sprinkle with hazelnuts. Layer until ingredients run out. Top with a little powdered sugar.
- Unyeasted puff pastry: 400 g
- Egg yolk: 8 pieces
- Plain (natural) yoghurt: 200 g
- Hazelnut: 60 g
- Icing sugar: 80 g
